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Kinjo Sushi & Grill

1668 - 1632 14 Avenue NW Calgary AB T2N 1M7 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Line cooler drawer- insert of raw eggs (shell intact) were stored next to insert of cooked rice. Corrected onsite, insert of cooked rice was moved.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. True cooler- ambient air temperature was @12.2 deg C. probed sesame dressing @15.3 deg C. Discarded2. Small pepsi cooler- air temperature was @15.2 deg C (storing wasabi and ginger) 3. Grab & Go express retail cooler- air temperature between 6.2-8 deg C. probed foods- Onigiri was @11.0 deg C, sushi salmon filet was @9.0 deg C. All items in this unit was discarded. Temperature logs for Grab & Go reviewed, staff did not include corrective actions as part of documentation for temperatures not within acceptable range. **Ensure the coolers operate at or below 4 deg C for storing perishable foods.**Ensure when temperature readings are not within acceptable range, corrective measures are taken and documented (ie. cooler repaired, food discarded etc)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Scoop inside bulk bin for dry rice was stored with handle contacting food. Corrected onsite- ensure staff store dispensing tools properly in food, preventing handles from touching food.2. Bar area- staff personal items (purses, etc) were stored on bottom shelf alongside paper napkins. Corrected onsite- ensure personal items are separately.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two kitchen knives were stored in between countertops. Knives were removed and sent to dish during inspection.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Raw oysters are served but the tags were not stored.Ensure to store raw oysters tags digitally or physically for 90 days after receiving the products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ice in the sauce holders were all melted into water. Corrected on site.Front hot holding unit was used to reheat one tray of meat sauce. The meat sauce was instructed to reheat above 74C.Ensure the foods are heated above 74C prior to placing into the hot holding unit.